NTDT5608

Community and Public Health Nutrition

Course Information

These course outlines are a guide only. They are provided for the information of prospective students. Although every effort is made to ensure the most up to date information is provided, timetables often change each semester due to the availability of rooms and resources. Content (including lecture/practical topics, assessment and textbooks) is also regularly reviewed to ensure relevance and effective learning.

Unit of Study Overview

This Unit of Study introduces students to the principles of community and public health nutrition. Key areas examined include concepts and principles of food habits, including those from culturally and linguistically diverse backgrounds, and nutrition in vulnerable groups who are at risk of food insecurity; nutrition through the lifecycle; food policy and advocacy; and food and nutrition systems. Diet and chronic diseases is another area covered which examines the relationship and evidence for the role and aetiology of diet and chronic diseases such as cancer, heart disease, hypertension and diabetes. Students will also gain skills and knowledge in planning, implementing and evaluating nutrition health promotion programs for various population groups. Topics covered include: principles of health promotion, developing a needs assessment, program planning, defining goals and objectives, effective nutrition promotion strategies, and program evaluation. Case studies and current public health nutrition strategies for promoting health and preventing diet-related diseases are also covered. The delivery of course material involves lectures, tutorials and workshops.